CN108410659A - A kind of brew method of Maotai-flavor liquor - Google Patents
A kind of brew method of Maotai-flavor liquor Download PDFInfo
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- CN108410659A CN108410659A CN201810615558.9A CN201810615558A CN108410659A CN 108410659 A CN108410659 A CN 108410659A CN 201810615558 A CN201810615558 A CN 201810615558A CN 108410659 A CN108410659 A CN 108410659A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a kind of brew methods of Maotai-flavor liquor, including using red ornamental tassels glutinous sorghum, glutinous rice and wheat as raw material, raw material are carried out repeatedly to throw grain, uploading in rice steamer steaming grain, the lower bent and pit entry fermentation of accumulation, and take wine by more rounds to obtain Maotai-flavor liquor.Brew method of the present invention by Maotai-flavor liquor has effectively removed the bitterness sense in wine by the hot-water soak of proper temperature, improves wine body alcohol sense and feels well net；It is raw material by using red ornamental tassels glutinous sorghum, glutinous rice and wheat, takes the Quality of Liquors of fermented glutinous rice to stablize by secondary throwings grain (can also be repeatedly throwing grain) and more rounds, Maotai-flavor liquor paste flavor protrusion, elegant and delicate, wine body is mellow, long times of aftertaste.
Description
Technical field
The present invention relates to wine brewing field, more particularly to a kind of brew method of Maotai-flavor liquor.
Background technology
For Maotai-flavor liquor in making production process, grain admixes in poor unstrained spirits the uploading in rice steamer together with poor unstrained spirits, distilled
Journey, wherein grain are heated in distillation process and carry out gelatinization, and poor unstrained spirits is assigned after going out rice steamer and glues soft feeling and meat true feeling.Therefore
Grain is made in distillation process, distillation has been first engaged in and has taken wine process, many flavor components in grain are distilled to wine
In, become one of important flavor component in wine body, next takes part in distillation gelatinization process, and grain absorbs steam heat and pasted
Change, lays the foundation for microbial fermentation.Personnel are brewed in existing brewing method brewing process is easy wrestling in work-yard,
The unstable quality brewed out, plucks that capacity for liquor is few, and vinosity is bad.
Invention content
The purpose of the present invention, which is that, provides a kind of brew method of Maotai-flavor liquor, and this method is to Maotai-flavor liquor
Raw material and technique are improved, to obtain a kind of capable of improving Maotai-flavor liquor rank and remove the hardship in wine, astringent sense
With different miscellaneous taste, the white wine paste flavor spawned is prominent, wine body is mellow, long times of aftertaste.
Technical solution of the present invention is：
A kind of brew method of Maotai-flavor liquor, including using red ornamental tassels glutinous sorghum, glutinous rice and wheat as raw material, by raw material
Carry out repeatedly throwing grain, uploading in rice steamer steams grain, accumulation is lower bent and pit entry fermentation, and take wine to prepare the step of Maotai-flavor liquor by more rounds
Suddenly：
A, grain is thrown for the first time to include the following steps：
(1) moisten grain：Primary will feed intake with red ornamental tassels glutinous sorghum hot-water soak, remaining glutinous rice and wheat it is broken after and
The red ornamental tassels glutinous sorghum of hot-water soak is uniformly mixed；During mixing, constantly quickly turn；Profit grain is complete for the first time
At carrying out second of profit grain after 2 hours again, toward hot water is added in grain heap when moistening grain, quickly turned over during hot water is added
It mixes；
(2) uploading in rice steamer steams grain：On the basis of second of profit grain, uploading in rice steamer after uniform stirring, uploading in rice steamer time 35-45 point are carried out
Clock；
(3) bent under airing, heap fermentation pit entry fermentation；Steamed grain goes out spreading for cooling, lower bent, accumulation, reactor startup after rice steamer moisturizing
Pit entry fermentation, the pit entry fermentation time is 1 month, as a fermented grain；
B, secondary throwing grain includes the following steps：
(1) moisten grain：By the red ornamental tassels glutinous sorghum hot-water soak of secondary batching, after remaining glutinous rice and wheat are broken with
The red ornamental tassels glutinous sorghum of hot-water soak is uniformly mixed；During mixing, constantly quickly turn；Profit grain is complete for the first time
At carrying out second of profit grain after 2 hours again, toward hot water is added in grain heap when moistening grain, quickly turned over during hot water is added
It mixes；
(2) uploading in rice steamer steams grain：On the basis of second of profit grain, uploading in rice steamer after uniform stirring, uploading in rice steamer time 30-35 point are carried out
Clock；
(3) bent under airing, heap fermentation and pit entry fermentation；The water of 95 DEG C of the grain unstrained spirits water-sprinkling temperature cooked or more, turns over rough one
Time, one's parents of drying in the air are piled up in, the airing time is more than 30 minutes, and the pit entry fermentation time is 1 month, as secondary fermented grain；
C, round takes wine to include the following steps：
Secondary fermented grain is taken out and steams wine, steaming goes out Zeng Xiaqu after drinking, accumulation, reactor startup pit entry fermentation obtain the 1st wheel wine；It repeats
Above-mentioned steps obtain the 2nd, 3,4 wheel wine；
As the preferred of the embodiment of the present invention, the temperature of hot water is 95 DEG C or more in the step of moistening grain for the first time (1), heat
The time that water impregnates is 6~8 hours.
As the preferred of the embodiment of the present invention, secondary grain of throwing is the half for throwing grain for the first time.
The temperature of heap fermentation is checked before carrying out pit entry fermentation, as the preferred of the embodiment of the present invention when temperature reaches
To after 60 DEG C or more, pit entry fermentation is being carried out.
Inventive principle and advantageous effect：
Brew method of the present invention by Maotai-flavor liquor is effectively removed by the hot-water soak of proper temperature
Bitterness sense in wine improves wine body alcohol sense and refreshing net；It is raw material, warp by using red ornamental tassels glutinous sorghum, glutinous rice and wheat
It crosses secondary throwing grain (can also be multiple throwing grain) and more rounds takes the Quality of Liquors of fermented glutinous rice to stablize, Maotai-flavor liquor paste flavor protrusion,
Elegant and delicate, wine body be mellow, long times of aftertaste.
Specific implementation mode
Technical scheme of the present invention is clearly and completely described below in conjunction with the embodiment of the present invention, it is clear that institute
The embodiment of description is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the implementation in the present invention
Example, every other embodiment obtained by those of ordinary skill in the art without making creative efforts belong to
The scope of protection of the invention.
A kind of brew method of Maotai-flavor liquor, including using red ornamental tassels glutinous sorghum, glutinous rice and wheat as raw material, by raw material
Carry out repeatedly throwing grain, uploading in rice steamer steams grain, accumulation is lower bent and pit entry fermentation, and take wine to prepare the step of Maotai-flavor liquor by more rounds
Suddenly：
A, grain is thrown for the first time to include the following steps：
(1) moisten grain：It will once feed intake and carry out 6~8 hours of immersion with red ornamental tassels glutinous sorghum with 95 DEG C or more of hot water,
It is uniformly mixed with the red ornamental tassels glutinous sorghum of hot-water soak after remaining glutinous rice and wheat are broken；During mixing not
Disconnected quickly turns；Profit grain carries out second of profit grain again after completing 2 hours for the first time, toward hot water is added in grain heap when moistening grain, is added
It is quickly turned during hot water.
(2) uploading in rice steamer steams grain：On the basis of second of profit grain, uploading in rice steamer after uniform stirring is carried out, answers moderate heat to steam when steaming grain
Grain, forbid vigorous fire steam grain, because firepower too conference cause rice steamer bottom Chinese sorghum cross rake due to above it is not yet done, keep gelatinization uneven, steaming the grain time
35-45 minutes uploading in rice steamer time, in the present embodiment, red ornamental tassels glutinous sorghum, which is steamed to medium well, to stop steaming grain.
(3) bent under airing, steamed grain is gone out into rice steamer, dosage water 2%~4%, in one's parents' Yang Lengzhi room temperatures of drying in the air, lower height
Wen Qu after stirring evenly, accumulates 2~3 days, before carrying out pit entry fermentation, the temperature of heap fermentation is checked, when temperature reaches 60
DEG C or more after, carry out pit entry fermentation, the pit entry fermentation time be 1 month, as a fermented grain；
B, secondary throwing grain includes the following steps：
(1) moisten grain：By the red ornamental tassels glutinous sorghum hot-water soak of secondary batching, after remaining glutinous rice and wheat are broken with
The red ornamental tassels glutinous sorghum of hot-water soak is uniformly mixed；During mixing, constantly quickly turn；Profit grain is complete for the first time
At carrying out second of profit grain after 2 hours again, toward hot water is added in grain heap when moistening grain, quickly turned over during hot water is added
It mixes；
(2) uploading in rice steamer steams grain：On the basis of second of profit grain, uploading in rice steamer after uniform stirring, uploading in rice steamer time 30-35 point are carried out
Clock；
(3) bent under airing, heap fermentation and pit entry fermentation；The water of 95 DEG C of the grain unstrained spirits water-sprinkling temperature cooked or more, turns over rough one
Time, one's parents of drying in the air are piled up in, the airing time is more than 30 minutes, and the pit entry fermentation time is 1 month, as secondary fermented grain；
C, round takes wine to include the following steps：
Secondary fermented grain is taken out and steams wine, steaming goes out Zeng Xiaqu after drinking, accumulation, reactor startup pit entry fermentation obtain the 1st wheel wine；It repeats
Above-mentioned steps obtain the 2nd, 3,4,5 wheel wine.
In the present embodiment, secondary throwing grain has only been carried out, certainly during actual wine brewing, can have been carried out repeatedly
Grain is thrown, each throwing flow vector is gradually successively decreased.
The fragrance characteristic of the brew method of Maotai-flavor liquor using the present invention, the white wine of brew is as follows：
(1) furan compound：Higher 200mg/L of furfural content or so.
(2) aromatic compound has benzaldehyde, 4-- guaethols etc..
(3) for pyrazine compounds based on Tetramethylpyrazine, content is up to 3500mg/L or so.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention god.
Claims (4)
1. a kind of brew method of Maotai-flavor liquor, it is characterised in that：Including being original with red ornamental tassels glutinous sorghum, glutinous rice and wheat
Raw material is carried out repeatedly throwing grain, uploading in rice steamer steaming grain, the lower bent and pit entry fermentation of accumulation, and takes wine to prepare Maotai-flavor by more rounds by material
The step of white wine：
A, grain is thrown for the first time to include the following steps：
(1) moisten grain：It feeds intake primary with red ornamental tassels glutinous sorghum hot-water soak, remaining glutinous rice and the broken rear and hot water leaching of wheat
The red ornamental tassels glutinous sorghum of bubble is uniformly mixed；During mixing, constantly quickly turn；Profit grain is completed 2 hours for the first time
It carries out second of profit grain again afterwards, toward hot water is added in grain heap when moistening grain, is quickly turned during hot water is added；
(2) uploading in rice steamer steams grain：On the basis of second of profit grain, uploading in rice steamer after uniform stirring, 35-45 minutes uploading in rice steamer time are carried out；
(3) bent under airing, heap fermentation pit entry fermentation；Steamed grain goes out spreading for cooling after rice steamer moisturizing, lower bent, accumulation, reactor startup enter cellar for storing things
Fermentation, the pit entry fermentation time is 1 month, as a fermented grain；
B, secondary throwing grain includes the following steps：
(1) moisten grain：By the red ornamental tassels glutinous sorghum hot-water soak of secondary batching, remaining glutinous rice and the broken rear and hot water of wheat soak
The red ornamental tassels glutinous sorghum of bubble is uniformly mixed；During mixing, constantly quickly turn；Profit grain is completed 2 hours for the first time
It carries out second of profit grain again afterwards, toward hot water is added in grain heap when moistening grain, is quickly turned during hot water is added；
(2) uploading in rice steamer steams grain：On the basis of second of profit grain, uploading in rice steamer after uniform stirring, 30-35 minutes uploading in rice steamer time are carried out；
(3) bent under airing, heap fermentation and pit entry fermentation；The water of 95 DEG C of the grain unstrained spirits water-sprinkling temperature cooked or more turns over rough one time, accumulation
In one's parents of drying in the air, the airing time is more than 30 minutes, and the pit entry fermentation time is 1 month, as secondary fermented grain；
C, round takes wine to include the following steps：
Secondary fermented grain is taken out and steams wine, steaming goes out Zeng Xiaqu after drinking, accumulation, reactor startup pit entry fermentation obtain the 1st wheel wine；It repeats above-mentioned
Step obtains the 2nd, 3,4 wheel wine.
2. the brew method of Maotai-flavor liquor according to claim 1, it is characterised in that：In the step of moistening grain for the first time (1)
The temperature of middle hot water is 95 DEG C or more, and the time of hot-water soak is 6~8 hours.
3. the brew method of Maotai-flavor liquor according to claim 1, it is characterised in that：Secondary grain of throwing is to throw grain for the first time
Half.
4. the brew method of Maotai-flavor liquor according to claim 1, it is characterised in that：Before carrying out pit entry fermentation, inspection
The temperature for looking into heap fermentation is carrying out pit entry fermentation after temperature reaches 60 DEG C or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810615558.9A CN108410659A (en) | 2018-06-14 | 2018-06-14 | A kind of brew method of Maotai-flavor liquor |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810615558.9A CN108410659A (en) | 2018-06-14 | 2018-06-14 | A kind of brew method of Maotai-flavor liquor |
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| CN108410659A true CN108410659A (en) | 2018-08-17 |
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| CN201810615558.9A Pending CN108410659A (en) | 2018-06-14 | 2018-06-14 | A kind of brew method of Maotai-flavor liquor |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110467994A (en) * | 2019-08-29 | 2019-11-19 | 张华伟 | A kind of chrysanthemum wine and its fermentation technique |
| CN111171988A (en) * | 2020-02-05 | 2020-05-19 | 孙建 | Brewing process of elegant Maotai-flavor liquor |
| CN111196971A (en) * | 2020-03-13 | 2020-05-26 | 贵州省仁怀市茅台镇言台酒业有限公司 | Brewing process of soft Maotai-flavor liquor |
| CN112126547A (en) * | 2020-10-28 | 2020-12-25 | 四川郎酒股份有限公司 | Grain moistening method for brewing Maotai-flavor liquor |
| CN112226312A (en) * | 2019-07-15 | 2021-01-15 | 承德宝琢酿酒有限公司 | Brewing method of Beipai sauce-flavor wine |
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| CN101602991A (en) * | 2009-07-14 | 2009-12-16 | 李家民 | A kind of production method of Maotai-flavor liquor |
| CN102618411A (en) * | 2011-01-28 | 2012-08-01 | 李家民 | Method for producing typical Maotai-flavor liquor from Maotai-flavor distiller's grain |
| CN107446786A (en) * | 2017-09-01 | 2017-12-08 | 成都蜀之源酒业有限公司 | The brew method of Maotai-flavor liquor |
-
2018
- 2018-06-14 CN CN201810615558.9A patent/CN108410659A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101602991A (en) * | 2009-07-14 | 2009-12-16 | 李家民 | A kind of production method of Maotai-flavor liquor |
| CN102618411A (en) * | 2011-01-28 | 2012-08-01 | 李家民 | Method for producing typical Maotai-flavor liquor from Maotai-flavor distiller's grain |
| CN107446786A (en) * | 2017-09-01 | 2017-12-08 | 成都蜀之源酒业有限公司 | The brew method of Maotai-flavor liquor |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112226312A (en) * | 2019-07-15 | 2021-01-15 | 承德宝琢酿酒有限公司 | Brewing method of Beipai sauce-flavor wine |
| CN110467994A (en) * | 2019-08-29 | 2019-11-19 | 张华伟 | A kind of chrysanthemum wine and its fermentation technique |
| CN111171988A (en) * | 2020-02-05 | 2020-05-19 | 孙建 | Brewing process of elegant Maotai-flavor liquor |
| CN111196971A (en) * | 2020-03-13 | 2020-05-26 | 贵州省仁怀市茅台镇言台酒业有限公司 | Brewing process of soft Maotai-flavor liquor |
| CN112126547A (en) * | 2020-10-28 | 2020-12-25 | 四川郎酒股份有限公司 | Grain moistening method for brewing Maotai-flavor liquor |
| CN112126547B (en) * | 2020-10-28 | 2023-01-13 | 四川郎酒股份有限公司 | Grain moistening method for brewing Maotai-flavor liquor |
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Application publication date: 20180817 |
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